November 29, 2007

Prianiki for the Holidays


Ginger is a root spice from Indo-Malaysia long used in Oriental cuisine and heralded for its medicinal qualities. It soothes an upset stomach, invigorates the circulatory system and can help prevent the onset of the common cold. As early as 2000 BC, ginger was used in cooking, mainly in ginger - honey cakes available only to the wealthy and royal. Finally, in the 1200s AD, European explorers and traders introduced ginger to the West. Soon, a recipe of flour, precious honey and ginger spice was created and gingerbread was born. Medieval European ladies would bake this flat bread in various shapes such has hearts to ward off evil. Gingerbread was most plentiful, during this time, in Germany because of its extensive trade with the East. By the 1800s and the introduction of molasses, gingerbread became a maninstay of all, not just the wealthy. We are all familiar with the German folktale of Hansel and Gretel which prompted the creation of gingerbread houses, still popular today.

Russian Prianiki

Gingerbread, or prianiki, was a favorite treat throughout Europe including Russia, Lithuania, Estonia and Poland. In the beginning, prianiki was made of flour, honey and sometimes, egg. With the creation of leavening agents, such as baking soda and baking powder, prianiki took on height. Honey was an essential ingredient as refined sugar was not available in Europe or Russia yet.

Each country developed trade guilds who endeavored to create a better product than the next. Similar to bread baking, prianiki became a matter of pride for many communities. During the 1500 to 1800s, some of the most popular bakers of ginger bread were Nuremberg in Germany, Torun in Poland and Tula, Vyazma and Arkhangelsk in Russia. In Tula, bakers garnished their prianiki with berry jams while Vyazma introduced the use of molasses. Arkhangelsk created fancy little shaped cakes, bathed in colored icings.

Traditional prianiki is dense, spicy and chewy, not crunchy as is the case with modern ginger cookies. Prianiki were and are made in many shapes and are often stamped with a wooden press to produce a design on the surface of the cake. Possibly the most popular prianiki comes from Tula, south of Moscow and famed home of metal crafts and samovar production. Not surprising considering prainiki is perfect with a hot, dark cup of tea!

What follows is a traditional Russian recipe for prianiki. It's easy to prepare and sure to be a joy during the Holidays, or any time throughout the year. This recipe will make about 15 - 18 cakes. Of course, you can cut your dough into any desired shape.

Ingredients
1 oz butter
6 oz honey (I like wildflower honey best)
6 oz jam (plum is preferred, quince is good too)
1 egg
8 oz plain flour
2 oz icing sugar (confectioner's sugar)
1/4 tsp baking soda
1/4 tsp each cardomon, ginger, and cinnamon
1 tbs crushed blanched almonds
2 tbs freshly squeezed lemon juice

Preparation
- Cream together butter and honey
- Add egg and beat
- Blend in baking soda, spices and almonds
- Add enough flour to make a soft ball of dough
- Cover with waxed paper and refrigerate for 1 hour
- Heat oven to 350 F and prepare a lightly floured board
- Roll out dough to 1/8" thickness
- With a 2 - 3" floured cutter, cut out an even number of circles
- Cut each circle in half
- Spread half with jam and place other half on top, sealing edges
- Place on greased baking sheet and bake for 10 minutes
- Reduce oven heat to 325 F and bake for 10 more minutes
- Cool cakes on a wire rack
- Combine lemon juice and icing sugar, drizzle over cooled cakes
- Enjoy!


This is the definitive modern cookbook on Russian cuisine, layering superbly researched recipes with informative essays on the dishes' rich historical and cultural context. Get A Taste of Russia.

Like this post? Get a weekly email digest + member-only deals

Some of Our Books

The Pet Hawk of the House of Abbas

The Pet Hawk of the House of Abbas

This exciting new trilogy by a Russian author – who has been compared to Orhan Pamuk and Umberto Eco – vividly recreates a lost world, yet its passions and characters are entirely relevant to the present day. Full of mystery, memorable characters, and non-stop adventure, The Pet Hawk of the House of Abbas is a must read for lovers of historical fiction and international thrillers.  
A Taste of Chekhov

A Taste of Chekhov

This compact volume is an introduction to the works of Chekhov the master storyteller, via nine stories spanning the last twenty years of his life.
At the Circus (bilingual)

At the Circus (bilingual)

This wonderful novella by Alexander Kuprin tells the story of the wrestler Arbuzov and his battle against a renowned American wrestler. Rich in detail and characterization, At the Circus brims with excitement and life. You can smell the sawdust in the big top, see the vivid and colorful characters, sense the tension build as Arbuzov readies to face off against the American.
The Latchkey Murders

The Latchkey Murders

Senior Lieutenant Pavel Matyushkin is back on the case in this prequel to the popular mystery Murder at the Dacha, in which a serial killer is on the loose in Khrushchev’s Moscow...
White Magic

White Magic

The thirteen tales in this volume – all written by Russian émigrés, writers who fled their native country in the early twentieth century – contain a fair dose of magic and mysticism, of terror and the supernatural. There are Petersburg revenants, grief-stricken avengers, Lithuanian vampires, flying skeletons, murders and duels, and even a ghostly Edgar Allen Poe.
Murder at the Dacha

Murder at the Dacha

Senior Lieutenant Pavel Matyushkin has a problem. Several, actually. Not the least of them is the fact that a powerful Soviet boss has been murdered, and Matyushkin's surly commander has given him an unreasonably short time frame to close the case.
Life Stories: Original Fiction By Russian Authors

Life Stories: Original Fiction By Russian Authors

The Life Stories collection is a nice introduction to contemporary Russian fiction: many of the 19 authors featured here have won major Russian literary prizes and/or become bestsellers. These are life-affirming stories of love, family, hope, rebirth, mystery and imagination, masterfully translated by some of the best Russian-English translators working today. The selections reassert the power of Russian literature to affect readers of all cultures in profound and lasting ways. Best of all, 100% of the profits from the sale of this book are going to benefit Russian hospice—not-for-profit care for fellow human beings who are nearing the end of their own life stories.
A Taste of Russia

A Taste of Russia

The definitive modern cookbook on Russian cuisine has been totally updated and redesigned in a 30th Anniversary Edition. Layering superbly researched recipes with informative essays on the dishes' rich historical and cultural context, A Taste of Russia includes over 200 recipes on everything from borshch to blini, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-honey Filled Pies. A Taste of Russia shows off the best that Russian cooking has to offer. Full of great quotes from Russian literature about Russian food and designed in a convenient wide format that stays open during use.
Murder and the Muse

Murder and the Muse

KGB Chief Andropov has tapped Matyushkin to solve a brazen jewel heist from Picasso’s wife at the posh Metropole Hotel. But when the case bleeds over into murder, machinations, and international intrigue, not everyone is eager to see where the clues might lead.

About Us

Russian Life is a publication of a 30-year-young, award-winning publishing house that creates a bimonthly magazine, books, maps, and other products for Russophiles the world over.

Latest Posts

Our Contacts

Russian Life
73 Main Street, Suite 402
Montpelier VT 05602

802-223-4955